Northshore Magazine

May / June 2015

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 199 of 244

197 Dan Clapp in 1634's tasting room, which opens April 24. 1634 Meadery, which celebrates its grand opening in spring 2015 with a tasting room and mead- making facility in Ipswich, is the North Shore's first meadery and is already making a name for itself by using mostly local honey and whole, locally sourced fruits for its fruit-flavored meads. "It makes for a better product," Dan says, while also helping sup- port local agriculture. 1634 Mead- ery is sourcing honey from places like Marshview Apiary in Ipswich and Essex County Honey Company in Peabody. It's sourcing fruit such as fresh blueberries from places like Cider Hill Farm in Amesbury. The results are meads that cap- ture the bright, complex flavors of the region. Currently, 1634 Mead- ery is making five styles of mead. In addition to the traditional Puritan Pride—made with water, honey, and a specially chosen strain of yeast—the meadery is making an orange blossom-honey mead, plus Blueberry Dream, Strawbery Fields, and Crisp Apple Mead, known as a cyser to mead enthusiasts. Although mead is sometimes described as "honey wine," Dan insists that mead is unlike any other alcoholic beverage out there, and remembers vividly his very first sip of mead he bought in Denmark. "I thought it was fascinating and unique," he says. "It's its own thing, and its own element."

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